Light. Fresh. Textured. Savory. Delicious. A medley of fresh, seasonal flavors. Exactly what makes eating this spring salad so pleasurable! Spring Salad Serves 2-4 For the salad: Organic spring salad mix, rinse well in filtered water and, use a salad spinner to spin...
1 pound poached organic chicken breasts, rinsed well in filtered water (See recipe below) 2 heads organic romaine hearts, roughly chopped, washed then spun dry Half head of organic radicchio, ends discarded, roughly chopped, washed 1/2 to 1 cup cooked organic sweet...
Foods that are high in water can contribute to overall hydration. Bonus: they are also ideal fat-loss foods because, in addition to being high in water, they also contain fiber, vitamins, minerals and antioxidants. High water vegetables, like radishes, are low in...
Arugula, Radish and Pumpkin Seed Salad Serves 4 to 6 1 large bag organic wild arugula (baby or regular) and / or other mixed organic greens (e.g., mesclun) 3 to 4 red radishes, well washed, ends trimmed, sliced thinly 3 organic scallions, well washed, green...
Americans LOVE eating shrimp. Hands down, shrimp is the #1 seafood consumed in the U.S. Shrimp is also a thyroid-friendly source of protein: 4 ounces contains an impressive 26 grams of protein. It is an excellent source of the mineral selenium, which helps activate...
Mixing flavors and textures can turn a simple salad into a satisfying and nourishing meal. Why is this salad so satisfying? Because the flavors are balanced, in harmony and the textures are diverse, from tender leafy greens, to tiny bursts of pomegranate seed...
Americans tend to think of “salad” as a “diet food” or an obligatory “healthy food” you eat to lose weight. More often than not, salads resemble dessert, especially when you add candied nuts, dried cranberries (or any kind of dried fruit), cheese, croutons and creamy,...
Simple salads featuring fresh, organic ingredients, can elevate the seemingly mundane into something truly delicious, satisfying and nourishing. My salad got an unexpected flavor boost from two ingredients that I bought at the farmers’ market: radishes and Chinese...
“Any variety of herb in existence may go by the name of salad,” Prosper Montagne, the French chef and author of Larousse Gastronomique, once famously said. My appetite for salad is legendary. I eat a large salad at lunch every day—"large” means 6 to 7 tightly packed...
It was a little Italian osteria in my town that turned me onto how delicious a raw lacinato kale salad can be. I’ve eaten plenty of cooked kale. But raw kale had never appealed to me. I also knew several women who had embraced raw kale with such enthusiasm that that...
Hi, I’m Kathryn Matthews. As a Board Certified Functional Health Coach, I help clients reclaim their energy, vitality and well-being. I want you to feel empowered about taking charge of YOUR health! To learn more, see About Kathryn.